Murgh musallam
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| Course | Main course |
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| Place of origin | Indian Subcontinent |
| Associated national cuisine | India, Bangladesh, Pakistan |
| Serving temperature | Hot |
| Main ingredients | Lamb tomato, egg, ginger, onion |
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| This article is part of the series |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
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Murgh musallam (Whole chicken) is a Mughlai dish originating from the Indian subcontinent.[1] It consists of a chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It is cooked dry or in sauce, and decorated with almonds and silver leaves.[2]
History
Murgh musallam literally means 'whole chicken'.[2] The dish was popular among the royal Mughal families of Awadh, now the state of Uttar Pradesh in India. It also means well done. Ibn Battuta described Murgh Musallam as a favourite dish of Muhammad bin Tughluq.[3] The dish was also served in the Delhi Sultanate.[4]
See also
References
- ↑ Singh, Prerna. "Whole chicken (Murg Musallam)". theguardian.com. The Guardian.
- 1 2 "Murgh Musallam: stuffed chicken has never tasted this good". firstpost.com. Firstpost.
- ↑ Tirmizi, Bisma. "Food Stories: Murgh Musallam". dawn.com. DAWN.
- ↑ Pargal, Sharda (1 January 2001). The Chicken Cookbook. Penguin UK. p. 302. ISBN 9789351181514.
External links
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